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Topic: My yeast rules Me (Read 1701 times)

Hey all! Today I started my home grown levain from 500 grams KAWW and 500 grams H20 that I plan on feeding sometime between 9-12 each morning for about a week or till day 5 (I think) as instructed by the greatly written IMO, FLOUR WATER SALT YEAST by Kens of Kens Artisan, till I switch flours and the levain is good to go. (good read by the way) Although Ive started this today and plan on threading everyday of my progress. I really would like to know how many people have tried this on there own with this style and what may be the differences in doing it this way compared to the beloved Ischia? If anything I will try this out till I order the ischia. But Im curious to know because of Im learning growing a starter isn't necessarily cheap especially if I can do better somewhat easier. Anyways! Im also confused on do I purchase the ischia from from culturesforhealth or the sourdo website. I find the sourdo website isn't good with the specifics. Any feedback would be greatly appreciated as Im new and a bit lost but determined to get this right. Thanks! Here are the pics day one 10 hours ferment mixed at 90 degrees.

scott123

Markus, get the Ischia from Sourdo. You'll have no problem activating it. If you have any questions, the forum will be more than able to answer them, but I highly doubt you'll have any questions regarding activation.

Thanks for the welcome to the form and that was a great thread by the way! Thank you for that bit of info, I had to lol when I seen how far you took the experimentation with this because If a had the space and money I could see me doing similar. But nothing compared lol it was great! By the way, are you still baby sitting all those cultures and if so which have you liked best?

Scott,

Forgot to thank you for the welcome to forum, and for the reply. Ischia from Sourdo is on the way!

Now for today. It seems as if my levain has rose and then fell at some point since yesterdays feeding as if you look closely. You can see the line to which it had rose to, and where currently before feeding it was at. Also it had a slightly funky sour smell to it (progress I hope) These pics are at around 10am or so this morning before the second feeding. 07/10/13

I had to lol when I seen how far you took the experimentation with this because If a had the space and money I could see me doing similar. But nothing compared lol it was great! By the way, are you still baby sitting all those cultures and if so which have you liked best?

Markus,

I take everything a little too far with experiments, but that is just me. I am not babysitting any of the natural starters anymore. I like the Ischia starter that you are soon going to get much better because it is predictable and many members here on the forum do use it.

If your natural starter is smelling too much you might want to add a little pineapple juice.

Thanks Norma, Ironically I just opened up some fresh pineapple juice yesterday, I remember on that thread talks about using fruits and such. I'll push on to see what happens in the next few days, hopefully it'll all go well.

Ironically I just opened up some fresh pineapple juice yesterday, I remember on that thread talks about using fruits and such. I'll push on to see what happens in the next few days, hopefully it'll all go well.